The garden is planted, the warm air settling in, little by little, depending where you live. Alright, also depending on Nature’s humor for the day. Who says cookies are only for winter nights by the fire, with a glass of milk? I think they are the perfect excuse to bring the harvest to the table (and tummy) in the form of a tasty, healthy treat.
The original recipe for these delicious Carrot Cookies can be found on page 16 of the All Year ‘Round Squeezo Book.
If you are using a Squeezo Strainer to make the carrot purée, first scrub the carrots and cut off the tops. Then, steam them until soft and very tender prior to putting through the Squeezo. Here is a good idea while you are at it: prepare a larger quantity of carrots than you might need for one recipe and freeze extra in 1 cup portions for future use in other recipes, such as wonderful carrot soup. Now, back to the business of making cookies. You will need:
1 C honey
1/2 C butter or margarine (I use yogurt)
1 C carrot purée (or 2/3 cup purée and 1/3 cup grated carrot for added texture)
1 egg
1 C unbleached flour
1 C whole wheat flour
1 tsp salt
2 tsp baking powder
2 tbsp grated orange rind
1/2 tsp nutmeg
1/2 C chopped nuts (I like to use walnuts and add raisins)
Preheat oven to 375°. Cream butter and honey together until well mixed. Beat in carrot purée and egg. Combine flour, salt and baking powder. Beat in creamed mixture. Stir in orange rind, nutmeg and nuts. Drop dough unto greased baking sheet by spoonfuls. bake for 15 minutes. Share and savor about 3 dozen delightfully hearty cookies.
Have any empty jars? Stack some cookies inside. Add a ribbon and a little card with a summer greeting or quote on it. Offer randomly to someone meaningful… the neighbor who watches your cats when you are away, the mechanic who got you out of a jam even though he was booked, the pharmacist who kindly resolved an issue with your prescription, the check-out woman who always takes the time to say hello…
A carrot cookie a day makes the clouds go away! Take my word for it. I’m a Granny, I know these things.
#1 by thekalechronicles on 05/18/2012 - 1:18 pm
Orange rind, perhaps (not “grind”). What a lovely thought to stack cookies in a jar and give them away. Great minds think alike: while you make carrot cookies, I’m making beet cake, round two, for another birthday party tomorrow.
#2 by Granny on 05/18/2012 - 1:26 pm
Orange grind is really, really fine orange rind… if you are dyslectic that is! ha! ha! Thanks for catching that. Alright, what is the typo flagging count? Sharyn 5, Granny 0. Beet cake? How delicious! And lucky birthday boy or girl. Any frosting with that? Must have frosting, although the flavor alone probably does not demand any embellishment.
#3 by thekalechronicles on 05/18/2012 - 4:17 pm
No frosting, Granny — it’s one of those moist, heavy cakes. I sprinkle cocoa in the pan instead of flour. I only like frosting when the cake itself isn’t worth eating or when it is mocha buttercream or pure whipped cream.
#4 by Granny on 05/18/2012 - 9:02 pm
Well, excuuuuuse me!
Just kidding. I see your point, though I am partial to frosting, but if it’s something you made I’d be willing to do without the frosting and am certain I would not regret it in the least.
#5 by Just A Smidgen on 05/18/2012 - 4:57 pm
I’m craving some baking.. and you’ve inspired me. I think the jars is such a cute idea and great for reusing!
#6 by Granny on 05/18/2012 - 9:05 pm
Good evening Smidge. Thank you. I love sharing when I bake. I used to have an elderly couple for neighbors, years ago, and always made two loaves of bread, one for us and one for them. No reason at all. It made the entire baking project feel absolutely wonderful. Have a good weekend.